PREP TIME: 15 MINUTES
COOK TIME: 45 MINUTES
TOTAL TIME: 1 HOUR
1/4 cup canola oil
2 medium potatoes, peeled and quartered
2 large carrots, peeled and cubed
1/2 green bell pepper, cored, seeded and cut into cubes
1/2 red bell pepper, cored, seeded and cut into cubes
1 onion, peeled and cubed
3 cloves garlic, peeled and minced
1 (3 pounds) bone-in chicken, cut into serving pieces
1 tablespoon fish sauce
1 cup of water
2 tablespoons curry powder
salt and pepper to taste
In the wide pan over medium heat, heat oil. Add the potatoes and cook for about 2 to 3 minutes or until lightly browned and tender. Remove from pan and drain on paper towels.
Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper towels.
Remove the excess oil from pan except for about 1 tablespoon. Add the bell peppers and cook for about 30 to 40 seconds. Remove from pan and set aside.
Add the onions and garlic and cook until softened.
Add the chicken and cook, stirring occasionally until lightly browned.
Add fish sauce and continue to cook for about 1 minute.
Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked.
Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
Add curry powder and stir to combine. Continue to cook for about 2 to 3 minutes or until sauce starts to thicken.
Season with salt and pepper to taste.
Add bell peppers and cook for about 1 minute or until tender yet crisp.